Creamy Garlic Parmesan Chicken Pasta (Restaurant Style) is the ultimate comfort food. We are talking about tender, golden-seared chicken breast served over penne pasta coated in a luxurious, velvety garlic parmesan sauce.
Ready in under 30 minutes, this dish feels fancy enough for a date night but is easy enough for a busy Tuesday.
If you want to create a full restaurant experience at home, finish this meal with my The Best No-Bake Cheesecake for dessert. The contrast between the hot savory pasta and the cool cheesecake is perfection.
Why You’ll Love This Recipe
One Pan Sauce: The sauce is made in the same pan as the chicken, soaking up all those delicious browned bits.
Restaurant Quality: The method of emulsifying the sauce makes it cling to the pasta perfectly.
Protein Packed: Juicy chicken breasts make this a filling, complete meal.
Family Favorite: Even picky eaters love the cheesy, creamy flavor profile.
The Science of Creamy Sauce
- How do we stop the sauce from breaking (separating)?
- Emulsification: The secret to a smooth sauce is slowly whisking the cold cream into the warm broth. The parmesan cheese acts as an emulsifier, binding the fat and water together.
- The Fond: See those brown bits stuck to the pan after searing the chicken? That is called Maillard reaction residue, or “Fond”. Deglazing the pan with broth lifts this flavor into the sauce, giving it a depth you can’t get from a jar.
- Why Milk Works: Even though we aren’t using heavy cream, the starch from the pasta water + the melting parmesan cheese acts as a thickener, turning the thin milk into a glossy, creamy sauce without the extra calories.
Ingredients You Need
- Chicken: Boneless, skinless chicken breasts.
- Pasta: Penne is best because the hollow tubes hold the sauce.
- The Liquid Base: Chicken Broth (for savory depth) and Milk (Whole milk works best for creaminess).
- Aromatics: Fresh Garlic (minced) and a yellow Onion (finely diced).
- Parmesan Cheese: Freshly grated. This is crucial because it helps thicken the milk into a sauce.
- Fat: Butter and Olive Oil for searing.
- Seasonings: Salt, pepper, paprika, and fresh Parsley for garnish.
How to Make It (Step-by-Step)
Step 1: Sear the Chicken
Season chicken breasts with salt, pepper, and paprika. Sear in a hot skillet with oil/butter for 5-6 minutes per side until golden and cooked through. Remove and set aside to rest.
Step 2: Build the Flavor Base
In the same pan (don’t wash it!), add the chopped onion and butter. Sauté until soft. Add the garlic and cook for just 30 seconds until fragrant.
Step 3: Make the Sauce
Pour in the chicken broth to deglaze the pan, scraping up the brown bits. Simmer for 3 minutes to reduce slightly. Lower the heat and stir in the milk and parmesan cheese. Simmer gently until thickened.
Step 4: Combine & Serve
Toss the cooked penne pasta into the sauce until fully coated. Slice the rested chicken into strips and place on top. Garnish with fresh parsley.
3 Mistakes That Ruin Creamy Pasta
- Using Pre-Grated Cheese: The stuff in bags contains anti-caking agents (cellulose) that prevent it from melting smoothly. Your sauce will be grainy. Grate your own!
- Boiling the Cream: Once you add the cream, do not let the sauce boil violently. High heat can cause the dairy to curdle (split). Keep it at a gentle simmer.
- Slicing Chicken Too Soon: If you slice the chicken immediately after cooking, the juices will run out. Let it rest for 5 minutes to keep it juicy.
What to Serve with Chicken Pasta
Side Dish: Soak up the extra sauce with my Easy Homemade Garlic Bread.
Dessert: Follow up with a slice of The Best No-Bake Cheesecake.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Method
- Step 1: Sear the ChickenSeason chicken breasts with salt, pepper, and paprika. Sear in a hot skillet with oil/butter for 5-6 minutes per side until golden and cooked through. Remove and set aside to rest.
- Step 2: Build the Flavor BaseIn the same pan (don't wash it!), add the chopped onion and butter. Sauté until soft. Add the garlic and cook for just 30 seconds until fragrant.
- Step 3: Make the SaucePour in the chicken broth to deglaze the pan, scraping up the brown bits. Simmer for 3 minutes to reduce slightly. Lower the heat and stir in the heavy cream and parmesan cheese. Simmer gently until thickened.
- Step 4: Combine & ServeToss the cooked penne pasta into the sauce until fully coated. Slice the rested chicken into strips and place on top. Garnish with fresh parsley.
Notes
Carbs: 45g | Fat: 32g | Protein: 38g
